Both baking soda and baking powder perform the same function: they help the dough rise during baking.
Advice from the expert of the online publication BelNovosti, chef Yulia Arkhipova, will help you understand when it is worth adding soda to the dough, and when it is preferable to use baking powder.
When to Use Baking Soda
Baking soda is pure sodium bicarbonate that becomes active when it comes into contact with acidic ingredients.
As a result of the chemical reaction, bubbles of carbon dioxide are released, which make the dough airy.
Soda should be used when the dough contains acidic components.
These include lemon juice, kefir, yogurt, sour cream, berry juice, etc.
When to add baking powder
Baking powder, in turn, is a mixture of flour, sodium bicarbonate and acid.
Accordingly, it should be added to the dough if it does not contain acidic components.
Important: Baking powder may lose its qualities if it is stored open for a long time or if moisture gets into it.
And one more important point: baking powder starts to work immediately after mixing with liquid ingredients, so it is recommended to immediately put the dough in the oven so that the baked goods rise for sure.
Expert: Julia Arkhipova
